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Pasta Frittata

Active Time: 15 minutes
Total Time: 40 minutes
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Why we love it:

This is a Fridge Clean Out Meal! Plan to make an extra pasta for this, or use up what you have. We often boil the last bits of a few different shapes together to make this dish. Use any cooked or raw veggies you have as the greens; though broccoli rabe gives a great depth of flavor here. Same for the cheese you can use an assortment of what you have.


  • 12 ounces Spaghetti (or any shape cooked pasta, about 5 cups)
  • 1 teaspoon Kosher Salt
  • 3 Tablespoons Extra Virgin Olive Oil (divided)
  • 12 pound Broccoli Rabe (or other greens such as swiss chard)
  • 3 cloves Garlic
  • 6 Eggs (large)
  • 12 cup Ricotta Cheese
  • Black Pepper (freshly ground, to taste)
  • 1 cup Smoked Mozzarella Cheese (shredded, divided)
  • 34 cup Parmesan Cheese (freshly grated, divided)
  • 1 teaspoon Red Pepper Flakes (optional)

Cooking Instructions

  • 2. PASTA

    If starting from scratch, bring a large pot of water to a boil, add salt and cook pasta until al dente. Drain in a colander and immediately rinse with cold water, drain again and toss with a Tablespoon of olive oil. Set aside.


    Heat remaining olive oil in a large oven proof sauté pan (cast iron is great, but not necessary) over medium-high heat. Chop the broccoli rabe, leaves and flowers. Add the broccoli rabe to the pan and cook, tossing with tongs, until just wilted, about 2 - 3 minutes. Mince and add the garlic, cook for 1 minute. Turn off the heat but leave the pan as is on the stove.

  • 4. EGGS

    Lightly beat eggs in a large bowl. Add ricotta and whisk until mostly smooth.

    Add cooked pasta, broccoli rabe and garlic. Add black pepper to taste, 1 cup shredded smoked cheese, ½ cup Parmesan, crushed red pepper flakes and ½ teaspoon salt, mix well.

  • 5. PAN

    Transfer the pasta and egg mixture to the pan you cooked the broccoli in. Press it all in place and shake it a bit so the egg drips down. Top with remaining cheeses.

  • 6. BAKE

    Bake 25 - 35 minutes or until heated through and spaghetti is starting to brown in places.

  • 7. SERVING

    Slide a spatula around the edge and if you’re brave, slide underneath and remove from the pan to a cutting board. Slice into wedges. If not, carefully slice into wedges in the pan, but take care not to nick the pan.

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    you can omit the cheese and use an egg substitute. Add a shake of nutritional yeast perhaps if you omit cheese
    any green, leafy or otherwise - chop into small pieces
    any combo, use this to clean out the fridge
    soft cream cheese, fresh chevre, or omit and use finely shredded mozzarella or cheddar

Kid Friendly Version

How to Tweak This Recipe for Kids:

  • Broccoli rabe can be an acquired taste, it’s very bitter. Use chard, spinach, or kale

For Toddlers

  • Chop through a slice and make it all mashed up and easy to eat

For Choosy Eaters

  • Deconstruct. Serve either plain pasta before mixing it into the eggs, or separate and break up the frittata afterwards
  • Serve with cheese and fruit

Prep Ahead & Use It Up

  1. This is a leftover dish! Make the pasta ahead. If you have pasta tossed in marinara OR pesto sauce, this dish STILL works as written, it’s actually super delicious with sauce
  2. You can also cook the greens ahead or used leftover sautéed greens
  3. Shred cheese
  4. Or make the entire frittata ahead and reheat slices. Great for lunches on the go because it tastes good at room temperature too!
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